Falafel Wrap with Tahini

Drain the soaked chickpeas thoroughly. In a food processor, combine the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is finely ground but not pureed. It should have a coarse, sand-like texture. Do not overmix. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.

While the falafel mixture chills, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Gradually add cold water, whisking continuously, until the sauce reaches a smooth, creamy, and pourable consistency. You may need more or less water depending on your tahini. Taste and adjust seasoning as needed.

Remove the falafel mixture from the refrigerator. Using a falafel scoop or your hands, form the mixture into small, flattened patties or balls, about 1 to 1.5 inches in diameter. Ensure they are compact so they do not break apart during frying.

Heat vegetable oil in a deep pot or heavy-bottomed skillet to 350-375F (175-190C). Carefully drop a few falafel patties into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining falafel.

While the falafel are frying, prepare your wrap fillings. Warm the pita bread lightly in a dry skillet, microwave, or oven until soft and pliable. Dice the tomato and cucumber, and shred the lettuce. Have any pickled turnips or other desired toppings ready.

Lay a warm pita bread flat. Spread a generous amount of tahini sauce inside. Fill the pita with a few crispy falafel, gently crushing them slightly if desired. Add a handful of diced tomatoes, cucumbers, shredded lettuce, and pickled turnips. Drizzle with more tahini sauce if you like. Roll up the pita tightly to form a wrap and serve immediately.